Coconut Lime Salmon with Jasmine Rice
Coconut Lime Salmon with Jasmine Rice is a tantalizing dish that brings a taste of the tropics to your dinner table. The rich, creamy coconut sauce paired with zesty lime elevates the succulent salmon, creating a flavor explosion that will impress even the pickiest eaters. This recipe is not only quick to prepare—taking just 22 minutes—but also versatile enough for any occasion, from casual weeknight dinners to festive gatherings. Served over fluffy jasmine rice and garnished with fresh cherry tomatoes and cilantro, this dish is as visually appealing as it is delicious.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves 2
- Category: Main
- Method: Frying
- Cuisine: Tropical
Ingredients
Scale
- 2 salmon fillets (about 150g each)
- 1 cup canned coconut milk
- Zest and juice of 1 lime
- 1 tbsp olive oil
- Salt, pepper, paprika to taste
- 1 tsp curry powder or turmeric
- 1 tbsp honey or maple syrup
- 1 cup cooked jasmine rice
- 1 cup halved cherry tomatoes
- Fresh cilantro for garnish
Instructions
- Season salmon fillets with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium heat and sear salmon for 3-4 minutes on each side until golden brown. Remove from skillet.
- In the same skillet, sauté minced garlic until fragrant. Add coconut milk, lime zest, juice, curry powder (or turmeric), and honey; simmer for 2-3 minutes until thickened.
- Return salmon to the skillet and coat with the sauce. Simmer for another minute.
- Serve over jasmine rice topped with cherry tomatoes and cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 420mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 70mg